Combine crumbs, sugar and margarine; press onto bottom of 23 cm springform pan. Bake at 180ºC ., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 180ºC ., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 150ºC ., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.